how to make a bacon steak wrap

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And if it’s not the answer, it sure does make everyone happy.

This is a super simple grilling recipe that packs a lot of punch, and is enough to feed 6 pretty easily: How to make a bacon steak wrap – Just in time for the weekend!

Here’s is what you will need: • 2lbs flank steak • 1/2 red bell pepper • 1/2 green bell pepper • 1/2 white onion • baby spinach • Bacon• 4 oz. goat cheese • seasonings • skewer sticks

First, you’ll want to cut the peppers and onions into strips, and sauté them on medium heat.

While they’re cooking or even after, simply fillet the flank steak against the grain. Helpful hint: It’s very important to cut against the grain for a more tender meat and for a better roll.

Once it is cut, press it flat with your hands, paying special attention to the seam of the meat.

When the meat is ready, begin by placing a layer of spinach on the meat, followed by the peppers and onions. Then crumble your goat cheese all over the top.

(Of course, you can always sub in other cheeses or fillings.)

Now simply roll the steak, repositioning any ingredients back in, that try to escape.

We also add a little seasoning to it at this point. Perfection = Lawry’s lemon pepper, Lawry’s season salt  and Weber’s Chicago steak.

Once rolled, begin wrapping bacon around the roll using skewers to hold everything together. (We always start at one end and work our way to the other.)

We used about 4 skewers for every piece of bacon, but you can use more or less depending on your roll.

Now following the bacon, we cut the roll into sections ready for the grill.

We love both charcoal and gas grills, but for this recipe I love the heat control I have with our STOK grill. The bacon will make up for any loss of flavor from charcoal, and controlling your heat with a piece of meat stuffed with cheese is super important.

Cheese is always important. Also, bacon.

We start our grill off as hot as we can get it, then sear the meat for about 2 minutes.

It’s possible that the bacon might drip and cause a flare up; just let it happen. The searing is allowing the cheese to melt, be hit by the flame and create a crust that will keep the rest of the cheese from leaking out. Repeat the process on the other side.

We also find using a large spatula to flip the pieces is easier than tongs.

Cook it for about 3 minutes more on each side {depending on how well done you like them} then remove from the grill and let them rest for 5 minutes.

We love to serve it with a simple spinach salad, and grilled squash covered with mozzarella cheese, and your favorite seasonings. Yum!

We hope you enjoy this simple recipe perfect for dinner guests!

We would love to hear any variations you come up with – there are so many combo ideas out there! Bon Appétit.